SERRANO HAM AND HONEYED EGGPLANT MOLLETE
Andalusia has always been a place of contrasts: cultural, religious, culinary...In honor of the land and its wealth, we have created a delicious recipe combining sweet and savory flavors in a single dish. Find out how well the strong taste of Serrano ham goes with the sweetness of honey and eggplant and our tender mollete bread. It's sandwich time!
- 1 Mollete Bread
- 3 Thick slices eggplant
- 1 Cup flour
- 1 Beer
- 3 Slices Serrano ham
Place the eggplant slices in a strainer and sprinkle with salt. Leave to sweat 15-20 minutes to remove bitterness.
Rinse well and pat dry.
In a bowl, combine the flour with a pinch of salt and a large glug of beer and stir into a thick paste.
Dip the eggplant slices in the paste and fry on both sides. Drain on absorbent paper.
Slice bun open and toast.
Place the eggplant slices on the base, followed by a dribble of honey and then the slices of ham.
Put the top half of the bun in place and serve.